D. Ventura Press

From Vinous (International Wine Cellar)

90 Points
2012 D. Ventura Pena do Lobo Riberia Sacra
Josh Raynolds, IWC (Vinous), Sept/Oct 2014

($25) (all mencia, done entirely in stainless steel): Bright violet color. Fresh cherry, cassis and black pepper on the nose, with subtle mineral and floral highlights and a touch of licorice. Juicy and peppery on the palate, offering vibrant flavors of bitter cherry and blackberry and showing a seamless texture. The mineral quality carries through the zesty, focused finish, which shows just a trace of fine-grained tannins.

92 Points
2011 D. Ventura Vina Caneiro Ribeira Sacra
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($30) (made from mencia vines that are reportedly over 80 years old; all stainless steel):  Deep ruby. Vibrant, mineral-accented dark berry and cherry scents are complicated by notes of potpourri and licorice.  Shows excellent clarity and cut on the palate, offering sappy black raspberry and bitter cherry flavors and a sexy floral pastille nuance.  The mineral-driven finish clings with superb tenacity, featuring silky tannins and a hint of spicecake.

91 Points
2011 D. Ventura Pena do Lobo Riberia Sacra
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($23) Bright ruby.  Wild aromas of blackberry, cassis, bitter chocolate, smoked game and tobacco.  Dense and lively on the palate, offering sexy flavors of dark berry preserves, candied violet and bitter chocolate.  Finishes smooth, spicy and very long, with suave tannins and a lingering blueberry note.

90 Points
2012 D. Ventura Vina do Burato Ribeira Sacra
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($20) Bright ruby-red.  High-pitched red berry and Asian spice aromas, with a zesty mineral topnote and a hint of rose oil.  Tangy and incisive on the palate, offering intense cherry and redcurrant flavors and a touch of bitter rhubarb.  Very refreshing wine with strong finishing cut, gentle tannins and lingering floral and peppery spice notes.

From the New York Times

Wines That Make Friends Easily at a Crowded Thanksgiving Table
Nov 8, 2012

Eric Asimov picks Viña do Burato from D Ventura as his top red among the “Wines That Make Friends Easily at a Crowded Thanksgiving Table.”

From Winophilia

Mencía for all seasons
Oct 11, 2012

Josh Raynolds talks about Mencía in his recent post Mencía for all seasons. Check out the article to see what he had to say about D Ventura’s Viña Caneiro and Viña do Burato.

From the New York Times

On This Wine List, Cold Reds Get a Cozy Spot
Aug 3, 2012

Florence Fabricant visits Ruschmeyer’s in Montauk to check out its selection of chilled reds, including D. Ventura Pena do Lobo. Read the full article in the Diner’s Journal.

From the International Wine Cellar

91 points
2010 D. Ventura Vina Caneiro Ribeira Sacra
International Wine Cellar, #164, Sept./Oct. 2012 - Josh Raynolds

($30) (100% mencia, from vines that are reportedly over 80 years old; no oak):  Bright violet color.  Mineral- and floral-accented aromas of dark berries and cherry, along with a peppery overtone.  Bright, precise and gently sweet on the finish, leaving spice and bitter cherry notes behind.  I really like this wine's tension.

90 points
2011 D. Ventura Vina do Burato Ribeira Sacra
International Wine Cellar, #164, Sept./Oct. 2012 - Josh Raynolds

($20) (100% mencia; all stainless steel and 12.5% alcohol):  Vibrant ruby.  Intense, mineral-accented aromas of red berries and cherry pit, with a hint of Asian spices in the background.  Juicy, penetrating red fruit flavors pick up a bitter herb quality with air and show impressive energy.  Closes spicy and long, with silky tannins and very good clarity.